This curry-cum-hot pot is a quick and easy meal to throw together in any location. Root vegetables are magnificent in the thick curry sauce and easy to carry in a pack).
The aroma of Japanese curry is warm, enticing and not easily forgotten. The harmony of cumin, turmeric, coriander, fenugreek and orange pairs well with almost any ingredient that you can throw at it. Sub in your favourite winter vegetables for a hearty, umami feast.
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Serves: 2
Time: 10-15 minutes
Cost: $7
Ingredients
- 1 potato
- 1 parsnip
- 1 small carrot
- Handful of cabbage
- Handful of broccoli
- 2 Japanese curry stock cubes (look for S&B Golden Curry brand)
- 1 packet of precooked noodles (Hokkien, ramen, udon)
- Water
Method
Half-fill your pot with water and bring to the boil. As the water heats up, dice the potato and parsnip. Add the stock cubes to the boiling water and press them so they break down. Stir well to dissolve.
Tip the diced vegetables into the pot, ensuring the water level covers the ingredients. Simmer everything for at least five minutes, or until the potato is just cooked.
Meanwhile, chop the carrot into half moons and the broccoli and cabbage into small bites. Add to the pot with the noodles, stirring gently to break up the noodles (this will probably take at least three minutes).
When the veg is cooked to your liking, share the contents and enjoy the meal.
